Meringue - Pillsbury
Light and airy, this meringue is a delightful topping for pies and desserts, showcasing a perfect balance of sweetness from the sugar and a hint of vanilla. Ideal for those looking to elevate their baking with a delicate touch, this treat is both impressive and easy to make.
Ingredients
Instructions
- In a small pan, cook 2 tablespoons sugar, cornstarch, and water until clear and thick; set aside and cool.
- Beat the egg whites until stiff.
- Combine the salt, vanilla, and 6 tablespoons sugar; add gradually to egg whites.
- Add the cornstarch mixture; mix until thick and stands in a peak.
- Be sure to cover dessert completely so that meringue mixture touches and seals edge of crust.
- Cook at 250° until slightly brown.
Tips & Substitutions
For best results, ensure your mixing bowl and beaters are completely clean and free of grease before whipping the egg whites; this helps achieve maximum volume. If you don’t have cornstarch, you can use an equal amount of flour, though it may slightly alter the texture. Consider adding a pinch of cream of tartar to stabilize the egg whites further.
Serving Suggestions
This meringue pairs beautifully with Pumpkin Pies or can be used to top off a classic Cherry Cake. For an elegant presentation, serve with fresh berries or a drizzle of chocolate sauce. It also makes a delightful addition to a dessert platter alongside other treats like Brown Sugar Pound Cake or Cornmeal Muffins.
Storage & Reheating
Store leftover meringue in an airtight container at room temperature for up to 1 day. Avoid refrigerating, as moisture can cause the meringue to become soggy. If you need to reheat, place it in a low oven (about 200°F) for a few minutes to crisp it back up, but be careful not to overbake.
Nutrition & Diet Analysis (per serving)
Each serving of Meringue - Pillsbury contains roughly 38 calories, with 6g protein, 2g carbohydrates, and 0g fat. It is a good source of protein (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use powdered sugar instead of granulated sugar?
Yes, you can substitute powdered sugar for granulated sugar in this recipe. However, granulated sugar helps stabilize the meringue better, so if using powdered sugar, be sure to sift it first to avoid clumping.
What should I do if my meringue isn't forming stiff peaks?
If your meringue isn't achieving stiff peaks, it may be due to residual fat in your mixing bowl or on the beaters. Ensure everything is thoroughly cleaned and dry. Additionally, make sure the egg whites are at room temperature for better volume.
How can I prevent my meringue from weeping?
To prevent weeping, ensure that your meringue is cooked properly and that it seals well to the crust. Adding cornstarch, as in this recipe, helps absorb moisture and stabilize the meringue. Serving it immediately after preparation also minimizes the chances of weeping.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).